Fricasse of rabbit with prunes

Yield: 4 servings

Measure Ingredient
12 \N Ready-to-eat prunes; (Agen, if possible)
175 millilitres Dry white wine
1 tablespoon Olive oil
4 \N Skinned rabbit legs; each cut into
\N \N Two pieces and trimmed
100 grams Unsalted butter
3 \N Shallots; finely chopped
6 \N Whole almonds; blanched and ground
\N \N ; (around 1 heaped
\N \N ; tbsp)
3 \N Garlic cloves; finely chopped
100 grams Pine nuts
1 \N Dsp aged balsamic vinegar; (optional)
12 \N Fresh sage leaves
2 teaspoons Chopped fresh flat-leaf parsley
\N \N Salt and freshly ground black pepper

1 Place the prunes in a small non- metallic dish, pour over the wine and leave to soak for at least 8 hours, or overnight is best, then drain and the reserve the soaking liquid. 2 Preheat the oven to 180C/350F/Gas 5. Heat a heavy-based ovenproof casserole with a lid. Season the rabbit pieces with salt. Add the olive oil to the pan, then add the rabbit - you may have to do this is batches and fry until lightly browned all over, turning once. Remove from the pan and set aside.

3 Add the butter to the pan and then quickly stir in the shallots, ground almonds, garlic and pine nuts. Continue to cook, stirring for about 5 minutes until evenly golden brown.

4 Add the balsamic vinegar to the pan, if using and allow to reduce almost completely, then pour in the reserved soaking liquid and use to de-glaze, scraping the bottom with a wooden spoon. Add the sage and continue to reduce until only a couple of tablespoons of syrupy liquid is left.

5 Return the rabbit to the pan with the prunes. Cover with the lid and bake for 10-12 mins until the rabbit is just tender, switch off the oven and leave for 15 mins. Season and scatter over mounds of parsley to serve.

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Recipe by: Food & Drink

Converted by MM_Buster v2.0l.

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